Instructions: Prick squash several times with a knife and microwave until tender, starting with 3 minutes or bake at 350 until tender (50 to 60 minutes). Let cool, peel and dice.

In a saucepan, combine potatoes with 7 cups water, adding ¼ teaspoon salt, garlic, lemon juice and zest. Bring to a boil over high heat, reduce heat to medium and cook until fork tender (12 to 15 minutes). Skim off foam, reserving broth.

In a food processor, combine diced squash with 6 cups broth and puree to desired consistency.

In a soup pot, heat oil over medium heat, add onions and celery and cook, stirring, until soft (5 to 6 minutes). Add potatoes and pureed squash and season to taste with remaining salt and pepper. Serve hot, garnished with cilantro.